In a deep frying pan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the cut potatoes in batches and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Sprinkle with salt to taste.

Coleslaw

Combine the Vegetables

In a large bowl, combine the shredded cabbage and shredded carrots. Mix well.

Make the Dressing

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Mix the Coleslaw

Pour the dressing over the cabbage and carrot mixture. Toss well to combine and coat all the vegetables evenly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Cocktail Sauce

Prepare the Sauce

In a small bowl, mix together the ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco sauce. Stir well until fully combined.

Serve

Transfer the cocktail sauce to a serving bowl. It can be served chilled or at room temperature.